My Chocolate Chip Cookies

0:10 prep
0:20 total


prep 0:10       total 0:20




1/2 cup butter, softened
1/2 cup shortening
3/4 cup sugar
3/4 cup brown sugar
2 eggs
2 tsp. vanilla
2-1/4 cup unsifted flour
1 tsp. baking soda
1 tsp. salt
2 cups Ghirardelli semi-sweet chocolate chips or
milk chocolate chips or
double chocolate chips
1 cup chopped walnut or
pecan (optional)


Heat oven to 375ºF. Stir the flour with baking soda and salt, then set aside. In large mixing bowl, cream butter and the shortening with the sugar, brown sugar, eggs and vanilla. Blend the dry mixture into creamed mixture. Stir in chocolate chips and nuts (if desired). Drop by tablespoon onto ungreased cookie sheets. (I like to use parchment paper for baking on). Bake at 375ºF for 9 to 11 minutes or until golden brown.

Author's Comments

These are my absolute favorite chocolate chip cookies. I've tried tons of recipes to get them the way I like them--delicious and crispy. Please do try the Ghirardelli Double Chocolate Chips. They're extra big and they stay creamy, even after baking, and have such good flavor. If you can't find those, try a good quality semi sweet chocolate, chopped into chunks. From the Ghirardelli site, but I've made changes. By the way, I've made these time after time with consistent results each time. EXCEPT for the time my husband bought butter flavor shortening instead of plain. What a disaster! I actually mourned the passing of that bag of Ghirardelli chips, lol. So PLEASE, for my happiness and yours, USE PLAIN SHORTENING, not butter flavor shortening! Thank you.

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